Pork Chops Vermont Recipes

PORK CHOPS VERMONT

Steps:

• Combine ketchup, maple syrup, white wine, water, beef bouillon, bay leaf, garlic, basil, thyme, mustard, salt, pepper and ginger in a medium saucepan.
• Stir well.
• Bring to a boil then reduce heat and simmer uncovered for 30 minutes.
• Remove bay leaf.
• Remove from heat.
• Meanwhile preheat oven to 375°F.
• Lightly brush oil onto both sides of pork chops.
• Place pork chops into 13x9x2-inch baking dish.
• Bake for 30 minutes.
• Remove from oven, pour sauce over pork.
• Bake uncovered for 15 to 20 minutes more, basting a few times with sauce.

EASY MAPLE PORK CHOPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat a skillet over medium-high heat. Sear the pork chops in the preheated skillet until browned, 2 to 3 minutes per side. Arrange seared chops into a casserole dish.
• Whisk maple syrup, water, onion, vinegar, Worcestershire sauce, chili powder, salt, and pepper together in a bowl to dissolve the chili powder; pour over the pork chops.
• Bake in preheated oven until the chops are no longer pink in the center, about 45 minutes.

BAKED PORK CHOPS

Steps:

• In a large skillet, brown pork chops in oil; drain. Place the rice in an ungreased shallow 3-qt. baking dish; pour orange juice over rice. Top with pork chops and soup. , Cover and bake at 350° for 40-45 minutes or until a thermometer reads 160deg;.